- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 450 g
- 200 g
- 40 g
- 2 cloves
- 30 g
- 2 tbsp
- 10 g
- 1 g
- ½ g
Process
Timers built in · swap anything · ask as you cook
Preheat the oven to 190°C. Line a baking sheet with parchment paper.
Wipe the cremini mushrooms clean with a damp paper towel. Remove and finely chop the stems; set aside.
In a bowl, mix the cream cheese, parmesan, minced garlic, chopped mushroom stems, 1 g salt, and black pepper until smooth.
Lightly brush the mushroom caps with 1 tbsp olive oil and season the insides with a pinch of salt.
Spoon the cream cheese mixture into each cap, mounding it slightly.
In a small bowl, toss the panko breadcrumbs with the remaining 1 tbsp olive oil. Sprinkle evenly over the stuffed mushrooms.
Bake for 18–20 minutes, until the mushrooms are tender and the tops are golden and bubbling.
Garnish with chopped parsley and serve warm.
Kitchen notes
Kitchen notes
- Do not overstuff the mushrooms; a slight mound is fine, but too much filling will spill and burn.
- For extra crispness, broil the stuffed mushrooms for the last 1-2 minutes, watching closely to prevent burning.
- If the mushrooms release water during baking, it is normal; the breadcrumb topping helps absorb some moisture.
- Choose mushrooms of similar size so they cook evenly; small caps may need 2-3 minutes less in the oven.
- Pat the mushroom caps completely dry after wiping; surface moisture steams the filling and prevents the topping from crisping.
- Let the baked mushrooms rest for 2-3 minutes before serving so the filling sets and does not run out when lifted.
Substitutions
- cremini mushrooms→white button mushrooms
- parmesan cheese→pecorino romano or nutritional yeast for dairy-free
- panko breadcrumbs→gluten-free breadcrumbs
- cream cheese→full-fat ricotta or thick Greek yogurt for a lighter filling
- fresh parsley→fresh chives or basil
Storage & reheating
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and warm in a 180°C oven for 8-10 minutes, until heated through; avoid the microwave, which makes the topping soggy. For longer storage, freeze unbaked stuffed mushrooms on a tray until solid, then transfer to a freezer bag for up to 2 months; bake from frozen at 190°C for 25-30 minutes. Baked mushrooms can also be frozen for up to 1 month and reheated from frozen at 180°C for 12-15 minutes.
Gallery
FAQ
The questions we get asked most
Why did my stuffed mushrooms turn out soggy?
Mushrooms release water as they bake, which can make the filling soggy. To prevent this, brush the caps with oil and pre-bake them for 5 minutes before stuffing, or use a wire rack on the baking sheet so moisture drips away. Also, make sure the cream cheese is at room temperature and the filling is not too wet.
Can I make these stuffed mushrooms ahead of time?
Yes, you can assemble them up to 24 hours in advance. Place the stuffed mushrooms on a baking sheet, cover tightly with plastic wrap, and refrigerate. When ready to bake, add a few extra minutes to the baking time since they will be cold.
How do I know when the stuffed mushrooms are done?
The mushrooms are done when the caps are tender and the filling is hot and bubbling, with a golden-brown top. The internal temperature of the filling should reach 74°C. If the topping browns too quickly, tent with foil.
Can I use a different type of cheese?
Yes, you can substitute the parmesan with grated cheddar, gruyere, or mozzarella. Keep in mind that softer cheeses may make the filling runnier, so you might need to add a tablespoon of breadcrumbs to thicken it.
Can I freeze stuffed mushrooms?
Yes, you can freeze them unbaked or baked. For unbaked, freeze on a tray then transfer to a bag; bake from frozen at 190°C for 25-30 minutes. For baked, cool completely, freeze, and reheat in a 180°C oven for 10-12 minutes.
How do I prevent the filling from spilling out?
Do not overfill the caps; a slight mound is enough. Also, choose mushrooms that are similar in size so they cook evenly. If the filling still spills, it is likely due to too much filling or the mushrooms being too small.
What should I serve with stuffed mushrooms?
Serve them warm as an appetizer on their own, or pair with a crisp green salad, crusty bread, or a bowl of soup for a light meal. They also work well alongside roasted chicken or steak as a side dish. Garnish with fresh parsley just before serving for color.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
